| Food & Drinking Culture, 3rd prize |
| Bean Curd Mill |
| Jia Weicheng(China) |
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| 1. The millstone is older than his granddaughter. | ||
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| 2. His skill is learned from his father. | ||
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| 3. To residue soya-bean out is very important. | ||
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| 4. Heat control is very important in boiling the bean curd. | ||
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| 5. The use of brine is decisive to the quality of the bean-curd. |
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